Add the shredded chicken and the chicken broth. Allow to boil up for about 2 minutes.
Then add 1 tablespoon of flour to thicken the sauce.
Add the chopped green onions and mix everything together. Cover and allow to simmer for about 2 minutes before removing it from the heat.

INSTRUCTION FOR THE DOUGH
In a mixing bowl or a stand mixer, pour the flour, add the sugar, nutmeg, salt, and the baking powder. Give them a good stir.
Add the cold butter or margarine and mix in the flour until it looks like a crumbly texture.
Make a well in the middle to add the egg and mix thoroughly in the mixture.
Add the milk or water and knead the dough until soft and smooth or until the right dough consistency is achieved. Do

Not overwork dough to avoid dense pie.
Cover and place the dough in the refrigerator to rest for about 30 minutes.

Cut, Fill, And Fold
After taking the dough out from the fridge, drop it on a floured surface and knead it a little bit more.
Cut into small pieces and grab your rolling pin. Roll each cut-out flat, u cutter or any round cutter to cut it and double it then bring out the round shape, roll out the square shape
Add 2 teaspoons of the filling, brush the tip with some whisked egg, and fold.
use a fork to seal the tip, and remove the excess dough.